The Grenada gazette. (Grenada, Miss.) 1885-18??, 1887-02-26
CULTURE.
The Value OF This Much Neglected Grain
- . Crop and = Food.

BUCKWHEAT CULTURE.
Tho Value Of This Much Neglected Grain
~ . Crop and = Food.
Buckwheat is a crop which few good
farmers like to low unless they can
rent a piece of land for this purpose.
It is impossible to grow a small grain
crop after it the following season with.
out having a mixture of seeds. For
this reason its culture is more and
more restricted as farmers learn to be
more careful in keeping their land free
from foul weeds. 1t is a surprise
to many where the supplies of buck
wheat -four come from. What is
crow is made the most Of, and much
that is sold in cities is adultcrated with
coarse wheat -four or canaille, which Is
often ground with the buckwheat to i'm
sure more thorough mixture. Most OF
the extensive millcrs in cities and large
villages refuse to grind buckwheat
for customers. They will change it,
giving in return y mixture OF buck
wheat and wheat flour, lighter in color
and finer than the genuine article.
BY the improved process of hulling
more of the buckwheat flour is got out
of the grain and none of the hull goes
into the tlour, as it used to do under the
old process. 1t is quite iikcly hat this
buckwheat hull in the flour was the IT.
ritating substance that caused buck
wheat cakes to produce prickly rashes
in the skin of those eating them
through the winter. The buckwheat
flour sold in market nowadays will not
produce this effect. possibly because in
many cases there is so little buckwheat
in it. But the old process unadulter-
ated flour was to most persons more
palatable, and probably also more di-
gestible than that sold for buckwheat
flour now.
In making pancakes of any kind it
is better to have some part of the flour
coarsely ground to help digestion.
Pancakes are less likely than any other
food to be thoroughly chewed, and thus
fail to haze mixed with them in the
stomach IL due proportion of saliva.
Hence, if any one is to be out Of doors
OH u cold day, with little chance Of
eating much before night. a pancake
breakfast will stand by him better than
almost any other kind Of food.
Buckwheat is quite reasonable in
price. and even without adulteration it
pays better to market it as flour than
as grain. Farmers who have q crop
should take it to some country mill
where they can get it ground
by the old-fashioned process. This
will give them perhaps twenty
one or twenty-five pounds for
each bushcl of forty.eighty to fifty
pounds of grain. BY hulling the buck
wheat twcnty-six or twenty-eight
pounds Of flour can be got from a
bushcl of grain, but the feed will be of
little account, more Initiative than
nutritious.
The old-fashioncd buckwheat bran is
excellent feed for mich cows, as it is
very stimulating to milk production.
In many families where the old-fash-
toned buckwheat -four is used the finer
portions of the middlings are sifted and
mixed with it as q measure both of ccon-
omy and hcalthfulness. If good old-
fashioned buckwheat flour could be
had there would be an active demand
for it at half a cent u pound, or even
more, advance on prices charged for
that adulteratcd with wheat flour. This
extra price would about represent the
profit that the manufacturers make by
the adulteration of the genuine product.
Chicago Herald.